Baby lima beans braised in lemon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter; at room temperature |
| 1½ | teaspoon | Grated lemon zest |
| ⅓ | cup | Olive oil |
| 1 | Jalapeno pepper; seeded and minced | |
| ¾ | cup | Pine nuts; toasted, (see Note) |
| 6 | cups | Fresh or frozen baby lima beans; (about 2 pounds) |
| 1¼ | cup | Water |
| I lemon ; Juice of | ||
| ¾ | tablespoon | Coarse sea salt |
| ½ | teaspoon | Freshly ground black pepper |
| 8 | Green onions; thinly sliced | |
| ½ | bunch | Fresh mint; leaves only, cut into chiffonade |
Directions
TOO HOT TAMALES SHOW #TH 6219
Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately.
Yield: 6 servings
Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.
Posted to recipelu-digest by molony <molony@...> on Mar 16, 1998